---------- Recipe via Meal-Master (tm) v8.05 Title: Chile Relleno Casserole Categories: Main dish, Mexican, Casseroles, Chili Yield: 10 servings -------------------------------CHILE RELLLENOS------------------------------- 20 oz Whole green chiles 1 lb Lean ground beef 1 ea Lg onion 2 ea Cloves garlic, minced 1 T Cumin 3 T Chile powder 1 ea Salt to taste 8 oz Monterey jack, grated 8 oz Sharp cheddar, grated 4 ea Eggs, beaten 13 oz Can evap. milk 1 T All purpose flour 13 oz Can tomato sauce ----------------------------------TOPPINGGS---------------------------------- 1 c Sour cream 1 c Raisins (optional) 1 c Chopped pecans (optional) Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: White Bean Chili Categories: Vegetables, Chili, Mexican, Poultry Yield: 6 servings 1 c Onion; Chopped, 1 Large 2 T Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 1 T Basil Leaves; Dried 1/4 c Margarine Or Butter 2 t Red Chiles; Ground 4 c Chicken; Cooked, * 1/4 t Cloves; Ground 3 c Chicken Broth 32 oz Great Northern Beans; 2 Cans ---------------------------------GARNISHEES--------------------------------- 3/4 c Tomato; Chopped, 1 Medium 1 x Chips. 1 x Blue Or Yellow Corn Tortilla * Chicken should be cut into 1/2-inch Cubes. ~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Red Chili Categories: Chili, Main dish, Mexican, Vegetables, Beef Yield: 6 servings 3 lb Beef Boneless Round Steak; * 2 T Red Chiles; Ground, To Taste 1 c Onion; Finely Chopped, 1 lg 1 t Cumin Seed; Ground 4 ea Cloves Garlic;Finely Chopped 1 t Coriander; Ground 1/4 c Vegetable Oil 4 ea Anaheim Chiles; ** 2 c Tomato Puree 4 ea Jalapeno Chiles; ** ---------------------------------GARNISHEES--------------------------------- 1 x Cheddar Cheese; Shredded 1 x Pinto Beans; Cooked 1 x Flour Tortillas * Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. ~------------------------------------------------------ ~----------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chil Con Queso Categories: Chili, Appetizers Yield: 1 servings 2 T Chopped Onion 1 T Green Chili Peppers ** 1/2 t Butter Or Margarine 1 x Dash Hot Pepper Sauce (Opt.) 1/4 c American Cheese Spread 1 x Tortilla Or Corn Chips 1 ea Small Tomato * * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Con Queso Categories: Chili, Appetizers Yield: 2 servings 1/4 c Chopped Onion 2 T Chili Peppers ** 1 t Butter Or Margarine 1 x Dash Hot Pepper Sauce (Opt.) 1/2 c American Cheese Spread 1 x Tortilla Or Corn Chips 1 ea Med. Tomato * * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili N'awlins Categories: Cajun, Chili, Main dish Yield: 12 servings 2 lb Ground round beef 1 T Salt 1 lb Ground pork 1 T Oregano 5 c Chopped onions 1 T Red wine vinegar 1 1/2 T Chopped garlic 1 T Grown sugar 7 T Chili powder 2 cn 16 oz) red kidney beans 2 cn Chopped green chili peppers 1 pk Corn chips 3 cn (16 oz) crushed tomatoes 1 ea Head lettuce, shredded 3 T Tomato paste 12 oz Sharp cheddar cheese, shredd 4 ea Bay leaves, crumbled I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Arcadian Eight Bean Chili Categories: Chili, Spicy Yield: 25 servings 1/4 lb Each, beans: kidney, white, 1 x Red, pinto, navy, cranberry 1/4 c Paprika 1/4 c Pepper, cayenne,or to taste 1 lb Bacon 1/2 c Peppers, grnd dried poblano 5 ea Onions, lg, peeled chopped 108 oz Tomatoes, italian plum, with 2/3 c Garlic, minced 12 oz Beer 1/4 c Coriander seed,toasted grnd 5 lb Beef, lean ground 1/4 c Cinnamon, ground In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: C.v. Woods World Championship Chili Categories: Chili, Main dish Yield: 12 servings 3 lb Chicken 1 t Oregano 1 1/2 qt Water 1 T Cumin ground 1/2 lb Beef suet 1/2 t Msg 1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped 2 t Sugar 5 lb Pork chops, ctr cut, thin 1 t Cilantro 4 lb Flank steak 1 t Thyme 3 ea Onions, medium, 1/2" pieces 1 c Beer 3 ea Green peppers, 3/8" pieces 2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded 1 x Juice of lime 6 ea Green chiles, long Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chasing Chili Categories: Chili, Main dish Yield: 10 servings 1 lb Pork, ground lean 1/2 ea Arsley, chopped 2 1/2 lb Chuck, ground 1/2 ea Utter 1 1/2 lb Onions; chopped 1/3 ea Hili powder 1 lb Green peppers, chopped 2 ea Alt 5 c Tomatoes,chopped 1 1/2 ea Epper 1/2 lb Pinto beans 1 1/2 ea Umin seeds 1 1/2 T Oil 1 1/2 ea Sg 2 ea Garlic cloves 1 ea Water Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dynamite Chili with Beans Categories: Chili, Spicy Yield: 4 servings 2 c Water 16 oz Tomatoes, whole drained 1/2 c Pinto beans, soaked 2 T Chili powder 1 T Oil or bacon drippings 1 x Green chile, jalapeno or 1 x Onion, sliced 1/2 x Green pepper,seeded chopped 1 t Oregano, dried, crumbled 1 x Garlic clove, minced 2 t Cumin 2/3 lb Boneless pork, 1/2" cubes 2 T Tortilla flour 1/3 lb Beef stew meat, 1/2" cubes 1/3 c Dry red wine * Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel, 1981 World Champion Chili ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fred Drexel's 1981 Winning Recipe Chili Categories: Chili, Spicy Yield: 4 servings 2 1/2 lb Beef brisket, 1" cubes 1 x Beef bouillon cube 1 lb Lean pork, ground 12 oz Budweiser beer 1 x Large onion, chopped fine 1 1/4 c Water 2 T Wesson oil 6 T Chili powder 3 x Garlic cloves, minced 2 1/2 T Ground cumin 2 T Diced green chilies 1/8 t Dry mustard 8 oz Tomato sauce 1/8 t Brown sugar 1 x Salt and pepper to taste 1 x Oregano, pinch In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. Manhattan Chili Co., NYC ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chili with Pork Categories: Chili, Spicy Yield: 6 servings 1/2 c Olive oil 5 c Chicken stock or canned brot 4 c Onions, chopped, yellow 28 oz Tomatoes, italian plum, 8 x Garlic cloves, chopped 8 x Jalapeno peppers, 1 x Potato, peeled and grated 1 x Fresh stemmed and minced 12 x Poblano chilies (1 1/2 lb), 3 x Carrots, sliced crosswise, 1 x 1/2" pieces 28 oz Green chilies, 1 1/2 T Oregano, dried 3 lb Pork,boneless shoulder, 1 x 1/2" cubes In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Walter Mcilhenney's Chili Categories: Beef, Spicy, Chili Yield: 4 servings 1/4 c Vegetable Oil 2 ts Tabasco Pepper Sauce 3 lb Lean Beef Chuck, 1" Cubes 3 c Water 1 c Chopped Onions 4 oz Chopped Green Chilies, Drain 3 Minced Garlic Cloves Cooked Rice 3 tb Chili Powder Chopped Onion 2 ts Ground Cumin Shredded Cheese 2 ts Salt Sour Cream TABASCO CLASSIC: Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island. ~------------------------------------------------------------------------- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vegetable Black Bean Chili Categories: Chili Yield: 4 servings 1/2 lb Dried Black Turtle Beans 4 Cloves Garlic, roasted 2 Large Dried Pasilla Chilies 1 tb Dried Chili Powder Soaked and drained 1/4 c Fresh Lime Juice 2 qt Water 1/2 c Grated Sharp Cheddar 1/4 c Virgin Olive Oil 2 c Fresh Corn 1 tb Salt 1/2 c Sour Cream Ground Pepper 1/2 c Snipped fresh Scallion 2 c Onion, diced Greens In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain. In a large pot over high heat, place the 1/4 cup olive oil and the onions, and saute until tender, about 3 minutes. Add the chili powder and cook for 1 minute. Add the beans and the pasillas or hot peppers. Fill the pot with cold water until the beans are covered by 1" of water. Add 1 tb salt and black pepper to taste. Bring to a simmer, reduce heat to medium and cook until the beans are tender, about 1 1/2 to 2 hours. Remove the pasillas. Stir in the roasted garlic and lime juice. Adjust the salt and pepper to taste if necessary. Add the corn and cook until hot, about 3 minutes. Ladle into warm bowl. Top with sour cream, Cheddar and scallion greens. Serve immediately. TO ROAST THE GARLIC: Preheat oven to 400 degrees. Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet. Roast on the lower rack of the oven until the skin is brown and the garlic is tender, about 30 to 60 minutes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Wednesday's Chili Categories: Chili Yield: 6 servings 2 tb Oil 1/2 ts Pepper 1 1/2 lb Ground Round 1 ds Tabasco 10 oz French Onion Soup 21 oz Red Kidney Beans 1 tb Chili Powder 6 oz Tomato Paste 2 ts Ground Cumin 8 oz Tomato Sauce Blend soup and spices in blender then add to browned meat. Heat 20 min on low. Mash meat to rice size. Add kidney beans, tomato paste and tomato sauce. Heat thoroughly, about 30 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Venison Chili Ala Fred Categories: Chili, Wild game Yield: 4 servings 1 lb Venson [ground] 4 c Tomatoes [canned & chopped] 1/2 c Onions [chopped] 3/4 c Catsup 1/2 ts Salt 1 cn (15« oz) kidney beans 1/4 ts Pepper 1) Combine the venison, onions, salt and pepper, and brown in a skillet, stirring `til crumbley... 2) Add the remaining ingredients, and simmer for 45 min or `til it is of the desired consistancy... Source: Cyndie Steria... Carthage NY in "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook typed for you with permission by Fred Goslin on CYBEREALM Bbs. in Watertown NY, home of KOOKNET at (315) 786-1120 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Three Bean Chili Categories: Southwest, Chili, Main dish Yield: 6 servings 1 Jar-prepared brown gravy 1 cn Garbanzo beans (15 oz.) 1 cn Whole tomatoes, chopped(1#) 1 cn Pinto or Kidney beans 1 tb Chili powder 1 cn Chopped green chiles (4 oz.) 1 cn Spicy chili beans (15 oz.) ---------------------------------GARNISHEES--------------------------------- Yogurt or sour cream Sliced green onions Grated cheddar cheese Drain all canned ingredients before adding; Combine gravy, chopped tomatoes and chili powder in 3 qt. saucepan. Bring to boil and stir in beans and chiles. Cover; simmer 15 min. to blend flavors, stirring occasionally. Serve with desired toppings. Variation: brown 1 lb. coarsely ground beef in skillet. Drain well. Add to chili mixture. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili 1 Categories: Chili, Main dish Yield: 1 servings 2 tb Chili powder 1 lb Ground beef 2 cn Tomato sauce (8 oz.) 1 lg Onion, chopped 1 Rib celery, chopped 2 c Water 2 tb Flour 2 tb Worcestershire sauce Salt, pepper,garlic to taste Brown meat, onion and celery. Add water, tomato sauce, Worcestershire sauce, chili powder, garlic, salt and pepper. Cook abt. 30 min. over med. heat. Mix flour with a little water and add to chili. Cook until thickened. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili 2 Categories: Chili, Main dish Yield: 1 servings 1 tb Cooking oil 1 Chili stick 1 lb Ground meat 2 cn Red beans (or more ) 1 lg Onion, chopped 2 tb Mexene chili powder Seasonings to taste 1/2 ts Cayenne pepper 1 cn Whole tomatoes (1 lb.) 1/2 ts Sugar 1 Bottle chili sauce 1 cn Water(small), or more. 1 cn Tomato paste (small) Salt and pepper to taste Brown meat in large skillet. Add onion and seasoning. Cook until beef is separated well. Add tomtoes and sauce. Melt chili stick and add to beef. Add water, sugar, salt and pepper, chili powder and cayenne pepper. Cook slowly for 1 1/2 hrs. Add beans, cook 1/2 hr. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili 3 Categories: Chili, Main dish Yield: 1 servings 3 lb Lean, diced beef 1/4 c Liquid shortening 1 qt Water 8 Chili pods OR>>>>> 3 ts Salt 6 tb Chili powder 5 Cloves garlic, fine chop 1 ts Ground cumin 1 ts Marjoram 1 ts Red pepper 1 tb Sugar 3 tb Paprika ---------------------------------THICKENIING--------------------------------- 6 tb Corn meal 1 c Water 3 tb Flour Heat oil in large pot, add meat and sear over high heat. Stir constantly until meat is gray, but not brown. Add water and cover, cook over low fire for 1 1/2 hrs. Add remaining ingreds., except thickening, and cok at a bubbling simmer 30 min. Mix thickening ingreds. together, add to chili mixture, cook about 5 min., stirring to prevent sticking. More water may be added for desired sonsistency. If meat is very fat, skim off before adding thickening. For milder flavor, cut chili powder and red pepper in half, but add 2 more tbs. paprika for color. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Con Carne Categories: Mexican, Main dish, Chili Yield: 6 servings 6 Dried ancho chiles 1/4 ts Cayenne pepper or to taste 1 1/2 c Water 1 Fresh or pickled hot peppers 2 tb Veg. oil 2 Fresh or pickled Jalapenos. 2 lb Lean stew meat-cut abt. 1"pc 1/2 c Dry red wine (or beef broth) 3 Large red onions, chopped 1/4 c Masa blended w/1/2c water 2 Large cloves garlic, pressed 2 cn Pinto or Kidney beans (opt) 1 1/2 ts Paprika,salt,oregano,cumin Rinse ancho chiles, and discard stems; break chiles into pieces. Place in 1 to 2 qt. pan with water. Bring to boil; reduce heat, cover and simmer until chiles are soft (abt. 30 min.). Puree chiles and liquid. Set aside. Heat oil in 6 qt. heavy pot over med. heat. Add half of meat at a time and cook, stirring as needed, until well browned. Lift out meat and set aside. Reduce heat to med.; add onions and garlic to pan and cook, stirring, until onions are soft (abt. 10 min.). Return meat to pan with paprika, salt, oregano, cumin, red pepper, yellow wax peppers (sliced), and jalapenos (sliced), wine (or broth) and ancho chile puree. Bring to boil over high heat; reduce heat, cover, and simmer until meat is tender when pierced (1 to 2 hrs.). Stir in masa mixture. Cook, uncovered stirring occasionally, until mixture thickens (abt. 15 min.). Stir in beans, if used, and heat through. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Green Chili with White Beans Categories: Mexican, Main dish, Chili Yield: 10 servings 2 Lge. bell peppers, seeded 4 cn Diced green chiles (7oz.ea.) 3 tb Salad oil 6 cn Italian white beans, drained 2 c Green onions & tops sliced 3 lb Pork shoulder trimmed of fat 8 Cloves garlic minced/pressed 4 ts Oregano 4 ts Ground cumin 1/2 ts Cayenne pepper 6 cn Tomatillos (16oz.each) 1/2 c Lightly packed cilantro leaf Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over med-hi heat; add bell peppper, onions, garlic, and cumin. Cook, stirring, until onions are soft. Mix in tomatillos (break up with spoon) and their liquid, chiles, beans, pork oregano, and red pepper. Bring to boil; reduce heat and simmer until pork is tender when pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency. Stir occasionally. Stop here. Cover. Refrigerate for 3 days. Reheat before continuing. Reserve a few cilantro leaves; chop remaining leaves. Stir choppped cilantro into chili; garnish with reserved leaves. Serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Santa Fe Chili Categories: Chili, Mexican, Main dish, Soups/stews Yield: 12 servings 4 oz Dried New Mexico chiles 1/2 c Flour 3 c Water 1/4 c Cilantro, chopped 1/2 c Olive oil 2 ts Ground cumin,cloves,oregano 2 Large onions, chopped 2 ts Rosemary & Tarragon 3 Cloves garlic, minced 2 cn Tomatoes-28 oz.ea. 5 lb Boneless chuck-cut 1" cubes 1 cn Beef broth (14 1/2 oz.) Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in 2 1/2 to 3 qt.pan. Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (abt. 30 min.) Puree chiles and liquid in blender--strain thru wire strainer using spoon. Discard residue, set puree aside. Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 min. Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with spoon), and their liquid, and broth . Bring to a boil over high heat; reduce head and simmer, uncovered, until meat is very tender when pierced (3-4 hrs), stirring often. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Mexico Red Bean Chili Categories: Chili, Mexican, Soups/stews, Main dish Yield: 6 servings 2 lb Lean grnd. beef 1 ts Ground allspice 1 Large chopped onion 2 ts Ea. cumin & corriander(grnd) 2 Jars canned pimentos (7oz.) 4 ts Oregano leaves 3 1/2 c Beef broth 1/2 c New Mexico chile 1 cn Whole tomatoes (28 oz.) 3 cn Kidney beans, drained (#303) Crumble beef into 5-6 qt. pan over high heat. Cook, stirring, until beef is well browned. Lift our meat and set aside. Discard all but 2 tbs. of the drippings. to drippings, add onion and fook, stirring often, until onion is soft. Meanwhile, puree pimentos and their liquid in blender. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their liquid, all spice, cumin, corriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 minn.. Uncover and continue to simmer until thickened to you liking; stir often. Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Rio Grande Chile Categories: Chili, Main dish, Mexican, Main dish Yield: 12 servings 1 lb Pintos-directions on pkg. 1 tb Oregano leaves 2 cn Beer--12 oz. 1 1/2 ts Sugar 8 lb Bone-in beef chuck 1 ts Corriander, ground 2 tb Salad oil (approx. amt.) 1/2 ts Red pepper (cayenne) 4 Large onions, chopped 1/4 ts Allspice 1 Head garlic, chopped 1 cn Chicken broth 1 1/2 tb Chili powder 1 cn Tomato sauce (8 oz.) 1 1/2 tb Paprika 2 tb Bourbon whiskey (opt) 4 ts Ground cumin Salt to taste Soak pintos overnight, then cook as directed. Meanwhile, rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and beeer in a 4 to 5 qt. pan. Bring to a boil over high heat;then reduce heat, cover, and simmer until chiles are soft. Puree chiles and liquid in blender. Rub puree through wire strainer with back of spoon--discard residue, set puree aside. Cut beef from bones. Trim and discard excess fat; cut meat into 1" cubes. Heat oil in an 8 to 10 qt. pot over med heat. Add meat, abt. 1/4 at a time, and cook until well browned on all sides. Lift out meat and set aside. Add onions and garlic to pan. Cook over med. heat, stirring often, until onions are soft. Add chili powder, paprika, cumin, oregano, sugar, coriander, red pepper, and allspice. Cook, stirring for 2 min.. Add beef and any juices that have accumulated., chile puree, broth, tomato sauce, and whiskey. Stir well, then bring to a boil over high heat; reduce heat, cover, and simmer stirring occasionally, until beef is very tender to bite (abt. 2 hrs.). Ladle chili into individ. bowls; top with beans and condiments. Condiments: Arrange in separate bowls 3 cups ea.: shredded cheese, diced tomatoes, sliced green onion tops, sour cream. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pebre (Salsa De Cilantro) Categories: Chili, Salsa Yield: 4 servings 1/3 c Onions; minced 1 tb ;vinegar 1/2 c Cilantro;finely chopped 1 tb Fresh lemon juice 4 Tomatoes;medium,finely chop 1 ;garlic clove, pressed(opt) 2 tb Tabasco Salt and black pepper to tas 2 tb ;vegetable oil Mix all the ingredients together in a medium bowl and refrigerate. If you're using onions instead of scallions, you may want to minimize the "bite" of the raw onion. If so, sprinkle the minced onions with salt and let them sit for a few minutes. Then press them gently in a sieve and rinse them well in running water. This sauce will keep, refrigerated for three or four days. Pebre is a perfect complement to any Chilean main dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: $20,000 Prize-Winning Chili Categories: Chili Yield: 4 servings 2 1/2 lb Lean ground chuck 2 ts Oregano 1 lb Lean ground pork 2 ts Paprika 1 c Onion; finely chopped 2 ts Sugar 4 cl Garlic; finely chopped 1 ts Unsweetened cocoa powder 1 cn Budweiser beer 1/2 ts Ground coriander 8 oz Hunt's tomato sauce 1/2 ts Louisiana red hot sauce; or 1 c Water -to taste 3 tb Chili powder 1 ts Flour 2 tb Ground cumin 1 ts Cornmeal 2 tb Beef bouillon 1 tb Warm water Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Bill and Becky Pfeiffer are winners of the 1980 World Championship Chili Cookoff. Here's a chance to try the prize-winning recipe. In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 tablespoons. Add onion and garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to a boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot. Makes about 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Casi-Style Chili Categories: Chili, Meats Yield: 1 servings 4 Jalapeno chilies - seeds 8 oz Tomato sauce -removed -- slice in half 1 cn Beer 4 tb Chili powder 2 c Beef stock 1 tb Paprika 3 ts Ground cumin 2 lb Beef chuck roast; 1/2" cubes 2 ts Garlic powder 1 md Onion; chopped 1 ts Black pepper 2 tb Vegetable oil 1/4 c Masa harina Recipe by: The Whole Chile Pepper Book ISBN: 0-316-18223-0 Chile Appreciation Society, International (CASI) chili-cookoff winners tend to use blnded chili powder and also Jalapeno chilies, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn and available in Latin Markets, is used to thicken the chili. Brown the meat and onions in the oil or fa. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. Simmer the chili over a low heat for 2 hours until the meat is tender. To thicken, make a thin paste of the masa and water. Quickly stir this into the chili -- if done too slowly it will lump. Add the remaining Chili Pepper and Paprika. Simmer for an additional 15 minutes. Remove the jalapenos and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ceviche De Palapa Adriana - Acapulquito Style Categories: Appetizers, Chili, Seafood, Mexican Yield: 6 servings 1 1/2 lb Any white fish fillet; 1/4 c Canned peas -chopped 1/4 c Carrots; finely diced 8 Mexican (key) limes; juiced 2 ts Fresh cilantro; minced 2 Serrano chilies; seeded and Salt and pepper; to taste -minced 10 Corn tortillas; fried very c 1 Tomato; finely chopped -risp 1/2 Onion; finely chopped Recipe by: Chile Pepper Magazine - Oct. 1992 If you wish to try Acapulquito Style ceviche at Palapa Adriana, a restaurant on the Malecon in La Paz, Baja California Sur, you must specially request it. The ceviche listed on the menu is served without the peas, carrots and serrano chilies. Place the fish in a shallow container. Pour the lime juice over the fish, cover, and refrigerate the mixture for about two hours, stirring occasionally, until the fish is opaque. Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon, heap the ceviche onto the crisp tortillas and serve. Serving Suggestion: If tostaditas are available in your area, they may be used in place of the crisply fried tortillas. Variation: Use tiny cocktail shrimp or sliced bay scallops in place of white fish. Reduce the marinating time to 30 minutes or less. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Powder Categories: Chili Yield: 1 servings 1 pk Cayenne pepper -mexican chile 1 pk Dried ground pasilla or 2 pk Garlic powder -ancho chile 1 1/2 pk Ground cumin 5 pk Dried ground red new 1 1/2 pk Ground oregano Recipe by: The Whole Chile Pepper Book ISBN: 0-316-18223-0 This powder is so named because it is often used in chili con carne recipes. Try it in place of the commercial blends and experiment with the proportions of the ingredients to adjust them to individual tastes. Combine all the ingredients together and mix well. Variations: Collect chilies of similar colors, dry them, and use them in place of the above chilies to make variously colored powders -- yellow, orange, brown, and green. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Seasoning Mix Categories: Seasonings, Chili, Mix Yield: 1 servings 1 tb Unbleached flour 1/2 ts Crushed dried red pepper 2 tb Instant minced onion 1/2 ts Instant minced garlic 1 1/2 ts Chili powder 1/2 ts Sugar 1 ts Seasoned salt 1/2 ts Ground cumin Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 LB of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chipotle Chilies Categories: Mexican, Seasonings, Chili Yield: 1 servings 1 lb Ripe jalapenos Recipe by: Chile Pepper Magazine - Oct. 1992 Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chilies describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery -- but the process takes some dedication. First, let's look at how the Mexicans do it. They use a large pit with a rck to smoke-dry the jalepenos. The pit containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter are more expensive and are called "capones", or castrated ones. It is possible to make chipotle in the back yard with a meat smoker or Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chilies. The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapenos, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods. The differenc between the fresh weight of the fruits and the finished product is about ten to one, so it takes ten pounds of fresh jalapenos to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish. First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the pepperrs in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquets. Keep the fires small and never directly expose the pods to the fire so they won't dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood wil burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat. Check the pods and the fires hourly and move the pods around, always keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months. Buen apetito! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pollo En Escabeche Oriental (Shredded Chicken Yucatan) Categories: Chili, Mexican, Poultry Yield: 4 servings 10 Peppercorns Water 1/4 ts Ground oregano 1 ts Salt 1/2 ts Salt 1/2 ts Ground oregano 2 cl Garlic; crushed 1 Xcatic chile ** 1 tb Vinegar 1 Habanero chile; seeds 2 Lg. Red onions -removed 2 Garlic 2 Serrano chiles; seeds Juice of 3 bitter oranges * -removed 3 Lb. Chicken legs and thighs Flour tortillas Recipe by: Chile Pepper Magazine - Oct. 1992 * or mix 1 cup lime juice with 1/2 cup orange juice ** or substitute yellow wax hot Place the peppercorns, oregano, and salt in a spice or coffee grinder and grind to a powder. Combine this powder with the garlic and vinegar and make a paste. Set aside. Roast one of the onions and both heads of garlic in a 350-degree oven for 20 minutes. Let cool. Peel the remaining onion, slice it into rings, and marinate it in the bitter orange juice. Place the chicken in a stockpot with water to cover, salt and oregano, and simmer until the chicken is tender, about 30 minutes. Drain the chicken, reserving the broth, and transfer it to an oven-proof dish. Add the peppercorn paste and 2 tablespoons of the bitter orange juice, and bake uncovered at 350 degrees until golden brown, about 30 minutes. Peel the roasted onions and garlic and combine them with the resreved chicken stock. add the chiles and simmer for 5 minutes. Add the marinated onion, bring to a boil, and remove from the heat immediately. Drain the broth and reserve both the broth and the chiles and onions. Separate the chiles from the onion and coarsely chop them. Skin the chicken and shred the meat from the bones. Add the chopped chiles and the onion to the chicken and mix well. Reduce the stock by boiling to 1 1/2 cups and add it to the chicken mixture until the mixture is moist but not soupy. Serve the chicken with Salsa Xcatic and Salsa de Aguacate (see recipes) on the side. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Salsa Xcatic Categories: Chili, Mexican, Sauces, Salsa Yield: 1 servings 9 Xcatic chiles *; finely 1/2 ts Salt -chopped 2 tb White vinegar 1 md White onions; finely chopped Freshly ground black pepper 1/4 c Vegetable oil --- to taste Recipe by: Chile Pepper Magazine - Oct. 1992 * or substitute yellow wax hot or guero chiles. Yucatan is identified with its native fiery chile, the Habanero, and the lesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chile guero, it is pale green, much hotter, and resembles the New Mexican chile in shape and size. Sauté the chiles and onion in the oil for 20 minutes at low heat. Place in a blender with the remaining ingredients and puree until smooth. Serve over grilled meats, poultry, or seafood. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopa De Chaya Categories: Chili, Mexican, Soups/stews Yield: 4 servings 6 sl Bacon; chopped 1 16 oz can whole tomatoes; 1 md Onion; chopped -chopped 1 3 inch chorizo sausage; in 6 c Water -1/4" slices 1 16 oz can garbanzo beans; 2 cl Garlic; chopped -drained 1/4 Lb. Ham; in 1/2" cubes 1 lb. Chaya *; coarsely chopped Recipe by: Chile Pepper Magazine - Oct. 1992 * Chaya is a leafy plant with a cabbage-like taste that has been used in Yucatan since pre-Hispanic times. Fresh spinach is an acceptable substitute. Sauté the bacon, onion, chorizo, garlic, and ham at medium heat until the onion is soft. Add the tomatoes and simmer for 5 minutes. Add the water, garbanzos, and chaya and bring to a boil. Reduce heat and simmer, covered, for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopa De Lima (Lime Soup) Categories: Mexican, Soups/stews, Chili Yield: 4 servings 3 Corn tortillas; cut in strip 1 tb Fresh oregano; chopped -s 4 c Chicken broth Vegetable oil; for frying 1 Tomato; peeled and chopped 2 Chicken breasts 2 tb Lime juice 1 Sm. Onion; chopped 1 Green new mexican chile; 2 cl Garlic; chopped -roast, peel, chop 6 Black peppercorns 4 Lime slices 1 2 in stick cinnamon Chopped cilantro; for 8 Whole allspice -garnish Recipe by: Chile Pepper Magazine - Oct. 1992 This delicate soup from the Yucatan is popular throughout all ov Mexico. Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted. Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm. Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot. To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Arcadian 8 Bean Chili Categories: Chili, Pork, Beans Yield: 25 Servings Anne Rosensweig's 1/4 c Ground cinnamon 1/4 lb Ea of the following dried 1/4 c Paprika Beans:kidney, white, pink 1/4 c Cayenne pepper -- or to Black, red, pinto,cranberry Taste And navy 1/2 c Ground dried Poblano chili 1 lb Bacon Peppers lg Onions -- peeled/chopped 108 oz (#10 can) Italian plum.. 2/3 c Minced garlic Tomatoes -- with juice 1/4 c Coriander seeds -- 12 oz Beer Ground/toast Salt to taste In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain adn add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Recipe By : ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Blue Ribbon Chili 1992 Categories: Beef, Chili, Spicy Yield: 1 Servings 3 lb Cubed sirloin -- London 1 6 oz can Snap-e-Tom Broil 1 12 oz can Budweiser Tri-tip 11 tb Gebhardt chili powder 4 tb Wesson oil 1 ts Garlic powder 6 oz Sausage 1 tb Onion powder 1 14 1/2 oz can beef broth 2 ts Tabasco brand Pepper sauce 1 8 oz can Hunts tomato sauce 1 tb Cumin -- Salt to taste Saute beef in oil. Fry sausage until done and drain well. Put beef, sausage and one half can of beef broth in your favorite chili pot and bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser (drink the rest), 6 Tbsp chili powder, garlic powder, onion powder, and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of TABASCO and cumin. Simmer another 30 min. Salt to taste. Ed Perczynski, MD Carson City, Nevada Message 102 Tue Nov 30, 1993 A.JANSSEN [ART/KAREN J] MM By Cuz Recipe By : ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hearty Chili Categories: Chili, Beef Yield: 1 Servings 500 g Ground beef 100 g Canned green chili peppers - 1 kg Onions; sliced 30 ml Chili powder 5 Garlic cloves; minced 9 ml Oregano 180 ml Tomato paste (or use 250 ml 60 ml Oil 1 1/4 kg Kidney beans Recipe by: Pat M. Iurilli Bell Communications Research Piscataway, NJ 1. Saute onions in oil. 2. Add ground beef and cook until brown. 3. Add remaining ingredients including liquid from kidney beans. 4. Simmer covered for 20 minutes, stirring occasionally. (You may need to Difficulty : Easy. Precision : Approximate measurement OK. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mom's Chili Categories: Beef, Chili, Spicy Yield: 4 Servings 500 g Ground beef 4 Cloves garlic (or more to ta 2 Large yellow onions; chopped 1 Bay leaf 500 g Kidney beans 30 ml Ketchup 250 g Tomato paste 15 ml Chili powder (or more to tas 200 ml Water Recipe by: Ed Gould mt Xinu, 2910 Seventh St., Berke 1. Brown the meat and onions, separately if desired. 2. In a large, heavy pot, combine the meat and onions, and the other ingre 3. Simmer .I "at least" one hour. Six or more hours is better. 4. Stir in the chili powder. Author's Notes: This chili won't win any awards in Texas, but it's a nice, mild, flavor I usually use more garlic - the cloves can be left whole, and will beco Difficulty : easy. Precision : approximate measurement OK. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Appreciation Society International Chili Categories: Chili Yield: 1 Batch 2 lb Chuck beef, cubed in 16 oz Beef stock -stew-sized pieces 1 tb Cumin, ground 1 md Onion, chopped 2 ts Garlic powder 2 tb Chopped suet or veg. oil 1 ts Pepper, ground 4 Jalapenos, stemmed, 4 tb Chili powder -seeded, halved 1/4 c Masa 8 oz Tomato sauce 1 c Water 12 oz Beer 1 tb Paprika The only way I do beer chili is make a regular pot, extra hot, and drink a bunch of beers with it. Very satisfactory that way. Let it be noted that I disagree with many of the particulars of the recipe below, but it's a good example of a beer chili. Brown beef and onion in fat. Add peppers, tomato, beer, stock, cumin, garlic, pepper, and half the chili powder. Simmer until meat is done, about 2 hr. Make a paste of the masa and water. Stir this quickly into the chili. Add the paprika and the rest of the chili powder. Cook 15 min. Remove Jalapenos and serve. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Posole with Chile Caribe Categories: Mexican, Chili, Grains, Pork Yield: 1 Batch 2 Dried New Mexico chiles, 6 c Water -crumbled 1 lb Boneless pork in 1" cubes 8 oz Frozen posole or dry 8 Dried New Mexico chiles, -posole soaked over -stemmed and seeded -night in water 2 c Hot water 1 md Onion, chopped 2 ts Garlic powder 1 ts Garlic powder 1 md Onion, chopped 1 ts Oregano 1 c Cilantro leaves, chopped KP> The Mexicans make a wonderful pork stew called Pozole that contains KP> hominy, pork, chunks of chiles, onions, etc, topped with fresh chopped KP> veggies, lime juice. From DeWitt and Gerlach, Whole Chile Pepper Book: Posole is one of the ... most basic methods of preparing corn. ... The name seems to be a variation of -pozo-, Spanish for "puddle," and in Mexico the dish is spelled -pozole-. Cook first 6 ingredients over medium heat for 3 hr or until posole is tender. Add water as necessary. Add pork and cook 1/2 hr or until tender. Serve in soup bowls, accompanied by soft tortillas. Soak the 8 chiles in hot water for 15 min. Put chiles and 1 c of the water and the garlic powder in a blender and blend until smooth. Serve in a bowl on the side. Serve the onion and cilantro in bowls on the side. From: Michael Loo ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Hot-Rod Lincoln Chili Categories: Chili Yield: 1 Servings 1 3/4 lb Chili Grind Meat 3 Jalapeno chilies, seeded 3 sl Bacon -chopped fine 1 tb Cumin seed, roasted and 1 Habanero chili, seeded -ground -chopped fine 1 tb New mexican chili powder, 1 lg Clove garlic -plain 2 15 oz cn stewed tomatoes 1 tb Ancho chili powder, plain -(pureed in a blender) 1 tb California chili powder, 1 12 oz can beer -plain 1 ts Beef base 1 ts Mexican oregano, crushed 3 ts Paprika, sweet 1/4 ts Thyme 1 ts Coriander powder 1/4 ts Allspice 1/4 ts Cayenne pepper 1/4 ts Dried cilantro 1 Shot Jim Beam Bourbon 1 lg Onion (chopped fine) -whisky 2 Stalks celery (chopped 2 tb Olive oil -fine) -Masa Harisa (Corn Flour for 1 cn El Paso green chiles (mild) -Thickening) Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dinkum Chili Categories: Australian, Chili Yield: 8 Servings 500 g Wallaroo Bacon 2 Celery Stalks, Chopped 1 tb Cumin 31 1/2 g Tasmanian Light Red Chili 2 tb Vegetable Oil 1 Green Pepper, Diced 3 tb Brown Sugar 31 1/2 g Wooroorooks Chili 1 kg Red Kangaroo Shank, Chopped 2 Garlic Cloves, Minced 1 White Onion, Chopped 26 1/2 g Mount Isa Dark Red Chili 500 g Gray Kangaroo Steak, 740 ml Australian Beer Chopped 140 g Oregano 1 Brown Onion, Chopped 1 cn Whole Tomatoes #411 500 g Ground Emu Ham Combine all ingredients and simmer until ready to serve. Serve hot and enjoy. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: "Los Venganza Del Almo" Chili Categories: Chili Yield: 6 Servings 1 T Oregano 10 Cloves garlic, finely choppe 2 T Paprika 1/2 c Wesson oil or kidney suet 2 T MSG (monosodium glutamate) 1 t Mole (powdered), 11 T Gebhardt's Chili powder Also called mole poblano 4 T Cumin 1 T Sugar 4 T Beef bouillon (instant, crus 2 t Coriander seed 36 oz Old Milwaukee beer (from Chinese parsley, cilan 2 lb Pork, cubed 1 t Louisiana Red Hot Sauce (Dur (thick butterfly pork chops) 8 oz Tomato sauce 2 lb Chuck beef, cubed 1 T Masa Harina flour 6 lb Ground rump Salt to taste 4 Large onions, finely chopped In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: "Capitol Punishment" Chili Categories: Chili Yield: 6 Servings 1 T Oregano 10 Cloves garlic, finely choppe 2 T Paprika 1/2 c Wesson oil or kidney suet 2 T MSG (monosodium glutamate) 1 t Mole (powdered), 9 T Chili powder, light Also called mole poblano 4 T Cumin 1 T Sugar 4 T Beef bouillon (instant, crus 1 t Coriander seed 24 oz Old Milwaukee beer (from Chinese parsley, cilan 2 c Water 1 t Louisiana Red Hot Sauce (Dur 4 lb Extra lean chuck, chili grin 8 oz Tomato sauce 2 lb Extra lean pork, chili grind 1 T Masa Harina flour 1 lb Extra lean chuck, cut 1/4" c Salt to taste 2 Large onions, finely chopped Bill Pfeiffer's 1980 World Champ. Chili In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Jay Pennington's Just Plain Good Chili Categories: Chili Yield: 16 Servings Oil 1 cn (7oz) chile salsa 3 Medium onions, finely choppe 3 Cloves garlic, finely choppe 2 Medium green peppers, finely 3 oz Jar chili powder 3 Stalks celery, finely choppe 1 Medium jalapeno chili, seede 8 lb Coarsely ground beef 2 T Salt 6 oz Tomato paste Oregano 2 cn (1lb-13oz) cans stewed tomat Garlic salt 2 cn (1lb) tomato sauce Coarsely ground pepper Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green peppers and celery 10 min.. Add meat and cook 10 min or until brown. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, dash oregano, chile salsa and jalapeno. Cook 30 min, season to taste with garlic salt and pepper, then simmer2 1/2 hours. Stir every 10-15 min. Serves 16 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Kathy Hirdler's Fire Camp Chili Categories: Chili Yield: 1200 Servings 100 lb Pinto beans Bacon ends, ground beef, etc 48 Large onions, chopped 4 c Chili powder 4 c Jalapeno chilies with juice Salt to taste 40 lb Meat (ham, sausage, pork, Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Serves 1200 approximately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Margo Knudson's Chili Categories: Chili Yield: 6 Servings 2 Medium onions, chopped 1/2 oz Cumin 6 Cloves garlic, approximately 1/2 t Coriander (optional) 2 T Kidney suet or lard (caudal 6 oz Tomato sauce 2 oz Gebhardt's Chili Powder 1/2 c Oregano tea (1 T. oregano 1/2 oz Regular dark chili powder Steeped in hot water 30 min. 3 lb Prime beef cubed or coarsely 1/2 oz Salt White pepper to taste 1/4 t Cayenne pepper 3 oz Bulk pork sausage 1 ds Tabasco Sauce 1 Medium green chili pepper, m 1 c Beef broth 1/2 t Hot New Mexico chili powder Saute onions and minced garlic in suet about 3 minutes. Add Gebhardt's and regular chili powder. Mix well. Brown beef in another pan, a pound at a time, adding white pepper while browning. Add meat to onions and spices, using a little broth to keep from sticking. Saute sausage and green chili pepper together 2 minutes. Add to the pot along with meat and onions. Cook 15 minutes. Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth. Mix well and cook for 30 minutes. Add oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add salt, cayenne pepper and Tabasco, if needed. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nevada Annie's Champion Chili Categories: Chili Yield: 24 Servings 3 Medium onions 6 oz Tomato paste 2 Medium green peppers 6 oz Chili powder 2 Large stalks celery 2 T Cumin 2 Cloves garlic Tabasco sauce to taste 1 Small Jalapeno pepper, fresh 12 oz Beer, divided into two porti 8 lb Lean chuck, coarsely ground 12 oz Mineral water 7 oz Diced green chiles 3 Bay leaves 28 oz Stewed tomatoes Garlic, salt and pepper to t 15 oz Tomato sauce Dice and saute the first five ingredients. Add the meat and brown it. Add the remaining ingredients, including half the beer (Annie sez to drink the remainder!). Add water just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often. Serves 24 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Mexican Chili Categories: Chili Yield: 10 Servings 1/3 c Corn oil 2 t Oregano 3 Large onions, chopped 2 1/2 t Salt 6 Large garlic cloves, minced 1/2 t Fresh ground black pepper 5 T Mild ground chiles, New Mexi 28 oz Italian plum tomatoes, 1 t HOT ground chiles Canned, with juice Or Cayenne pepper (more for 24 oz Good amber beer 2 T Ground cumin (New Amsterdam, Dos Equis) 1 lb Lean pork, ground 13 oz Beef broth 5 lb Boneless beef chuck, 2 Bay leaves Trimmed of fat, cubed 1/2"-3 34 oz Kidney beans In a large flame-proof casserole or stockpot, heat the oil. Add the onions. Cover and cook over moderate heat for 5 minutes. Uncover, increase heat to moderately high and cook, stirring frequently, until the onions begin to brown, 5 to 10 minutes. Add the garlic and cook another 1 or 2 minutes, until fragrant. Add the chiles and cumin. Cook, stirring, 1 minute then add the pork, mashing and stirring, until the meat browns and begins to separate. Add the beef, oregano, salt and pepper. Increase heat to high and cook, stirring frequently, until the meat loses most of its redness, about 10 - 15 minutes. Add the tomatoes and their liquid, the beer, beef broth and bay leaves. Bring to a boil, partially cover and reduce heat to moderate. Cook until the beef is very tender and the sauce is reduced to a chili-like consistency, about 1 1/2 to 2 hours. In a medium saucepan, heat the beans in the liquid from the cans. Drain when hot and either add to the chili or serve on the side along with other accompaniments such as steamed rice, sour cream, grated cheddar cheese, thinly sliced scallions, onions, or chips. Serves 10 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Numero Uno Chili Categories: Chili Yield: 6 Servings 1/4 c Olive oil (NOT DUTCH PROCESS!) 2 Large yellow onions, chopped 2 T Ground cinnamon 2 lb Coarsely ground beef 1 1/2 t Cayenne pepper, or to taste (shank, shoulder or chuck) 4 c Tomato juice 2 lb Coarsely ground pork 3 c Beef stock or canned broth Salt 8 Medium garlic cloves, 1/3 c Mild, unseasoned chile powde Peeled and minced 3 T Ground cumin, 2 T Yellow cornmeal From toasted seeds, if possi As optional thickener (more 3 T Dried oregano, Mexican 32 oz Dark red kidney beans 3 T Unsweetened cocoa powder -(drained and rinsed) In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes. Serves 6 or more. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Reno Red Chili Categories: Chili, Beef Yield: 6 Servings 3 lb Round steak, coarsely ground (seeded & de-stemmed) **OR* 3 lb Chuck steak, coarsely groung 3 oz Bottle of New Mexico pepper 1 c Wesson oil or suet 1 T Oregano, brewed in..... Black pepper to taste 1/2 c Budweiser beer, like tea 3 oz Gebhardt's Chili powder 2 T Paprika 6 T Cumin 2 T Cider vinegar 2 T MSG 3 c Beef broth 6 Small cloves garlic, minced 4 oz Diced green chilies (Ortega 2 Medium onions, chopped 14 oz Stewed tomatoes (or to tast 6 Dried chili pods, boiled 1 t Tabasco sauce, or to taste 30 min in water, 2 T Masa harina flour Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often. Makes 1 potful. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Chili Con Carne Categories: Chili Yield: 4 Servings 6 Pequin chilies 2 Cloves garlic, peeled (small but very hot chilies! 2 t Oregano, preferably Mexican 6 Ancho chilies (large dried c 2 T Paprika 2 lb Stewing beef, 1/2" cubes 1 t Sugar 1 T Olive oil Coarse salt 2 Bay leaves Fresh ground black pepper 1 T Cumin, ground Tear the chilies in strips and pour two cups boiling water oaerr the beef cus. Add ilie soaking liquid and brg to a . ddhe bayeimmer for an hour. Meanwhile, putien, including the chilies,with a half cup oter or re feeded, in a blender or processoeata simmer for 30 minutes necessary. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: 1981 World Championship Butterfield Stageline Chili Categories: Chili Yield: 25 Servings 4 Medium onions, minced 1 T Cumin 10 lb Lean beef brisket, finely ch 1 t Salt 1/4 c Oil 1 t Oregano 1 1/2 Cloves garlic, minced 1 T Dry mustard 2 lb Ground pork 1 oz Tequila 1 cn (7oz) whole green chiles, mi 1 Can beer 1 cn (15oz) tomato sauce 3 oz Jar chili powder 1 lb Whole tomatoes, finely chopp 2 Beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil, then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. Serves 25 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cowpoke Chili Categories: Southwest, Chili Yield: 1 Servings 1 lb Slab bacon 2 1/2 t Salt 2 lb Dry pinto beans or dry navy 1 One-pound can tomatoes 1 Large onion, cliced 12 Canned serrano peppers, seed 4 Cl Garlic sliced Or 12 tiny green hot pickled 2 Ancho peppers or 1 tablespoo Finely chopped 3 qt Water 1 t Coriander seeds, crushed Fat grams per serving: Approx. Cook Time: 2 hrs Remove the rind from the bacon and cut rind into 1/2 inch squares. Cut bacon into small pieces; set aside. Put the rind, beans, onions, grarlic and Ancho peppers into a large heavy kettle. Add water and bring to a boil. Lower the flame, cover the kettle and let the beans cook gently about 1 1/2 hours. Add salt and cook uncovered for 15 minutes. In a separate pan, fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to bacon. Cook this mixture over medium flame for about 10 minutes. Skim off excess fat. Add bacon ant tomato mixture to beans and continue cooking uncovered, over a low flame for 1 hour or until beans are very tender. Makes about 3 quarts. They used to say a cowhand would work from sunrise to sunset "for a dollar a day and a plate of beans." Now, either he liked his work or the beans were pretty good. And they tasted even better when the cook built a bean chili by adding bacon, tomatoes and hot peppers. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cyclone Chili Categories: Southwest, Chili Yield: 6 Servings 1/3 c Lard 2 10-ounce cans mexican green 4 lb Beef chuck, cut into 1/2 inc Cut-up, fresh tomatillos* (a 1 Large onion, chopped 1 6-ounce can tomato paste 3 Cl Garlic, finely chopped 1 1/2 c Beef stock or canned beef br 1 c Drained canned nopalitos (ca 1/3 c Chopped fresh coriander or 1 Green pepper strips Ground coriander 12 Canned (or fresh) serrano pe 5 t Crushed cumin seeds or groun Chopped, or 12 tiney green h 1 1/2 t Salt Seeded and chopped 1/2 t Ground black pepper Fat grams per serving: Approx. Cook Time: 3« hr Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts. * If using fresh tomatillos, increase beef stock or broth to 3 cups. When a blue norther was howlin' across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pieces of cactus, thrown in with the beef and peppers, sure helped chase away the cold. from "Famous Chili Recipes From Marlboro Country" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Red Categories: Southwest, Chili Yield: 6 Servings 1/4 lb Suet, finely chopped 1 T Cayenne pepper 6 lb Lean beef, coarsly cubed 4 Cl Garlic, minced 1 c Chili powder (about 4 1/2 ou 2 qt Beef stock or canned beef br 2 T Crushed cumin seeds or groun 1/2 c Masa harina or corn meat 2 T Ground oregano 1/2 c Cold water 2 T Salt Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours. Skim off fat. Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts. "Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Original San Antone Chili Categories: Southwest, Chili Yield: 4 Servings 1/2 lb Suet 6 Cl Garlic, minced, or 1 tsp. 2 lb Lean beef shoulder 1 1/2 qt Beef stock or canned beef br 1 lb Lean pork shoulder 4 Dried ancho peppers* 3/4 c Flour 1 Dried pastilla pepper* 1 t Salt 1 Dried casbel pepper* 1/2 t Pepper 1 T Crushed cumin seeds or groun 3 Onions, chopped Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 « cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about ¬ cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 « quarts. *If these peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder. Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Steak Categories: Southwest, Chili, Meats, Beef Yield: 6 Servings 3 lb Rump or round steak, 1 inch 1/2 c Green pepper, chopped 1 t Salt 1/2 c Onion, chopped 1/2 t Pepper 1 1/2 c Texas red or original san an 2 Cl Garlic, crushed 1/2 c Strong black coffee 3 T Shortening Fat grams per serving: Approx. Cook Time: 1 hr Cut steak into six servings. Mix salt, pepper, and crushed garlic; season both sides of steak with mixture. Let stand in a dish (glass or pottery) for about 1 hour. Pat steaks dry and fry in the shortening until browned, turning once. Remove from pan. Cook green pepper and onion in pan until soft; add chili and coffee. Return steaks to pan ; bring to a boil. Reduce temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings. There's a lot of good things that chili goes with, or on, or in. Like tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up chili with opnions, green peppers, tomatoes, avocado or guacamole, and different kinds of cheese. You get the idea. chili's not only one of the best eatin' ideas there ever was, but one of the best for satisfying all kinds of tastes. From "Famous Chile Recipes from Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Tostados Categories: Southwest, Chili Yield: 4 Servings 8 Tortillas (corn or flour but Shredded lettuce Cooking oil or shortening 1 Recipe of guacamole 2 c Cowboy chili or canned refri Chopped tomatoes 1 c Texas red or original san an Fat grams per serving: Approx. Cook Time: 40 M Heat 1/2 inch oil or shortening in frypan, then fry tortillas until crisp. Spread 1/4 cup heated Cowpoke Chili or refried beans on each; top with 2 tablespoons heated Texas Red or Original San Antone Chili. Top with shredded lettuce. Spoon on 1/4 cup guacamole and sprinkle with chopped tomatoes.* Makes four servings. From "Famouse Chili Recipes from Marlboro Country". *Sometimes I sprinkle a little grated Cheddar or Monterey Jack cheese on top of this or if I don't have any guacamole handy I use a little more cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texoma Tamales Categories: Southwest, Chili Yield: 4 Servings 1/3 c Lard 1/2 t Baking powder 2 c Masa harina or cornmeal 1 1/2 c Chicken broth 1 t Salt 2 c Texas red or original san an Fat grams per serving: Approx. Cook Time: 1 hr Beat lard until light and creamy. Mix dry ingredients and beat into lard, a small anount at a time. Beat in chicken broth to make a light soft dough. Spread half of dough in bottum of a greased 10x7x1 1/2 inch baking pan. Spoon chili over the dough. Carefully spread remaining dough over the chili. Bake in 350ø F. oven for 45 minutes. Cut crosswise into 8 tamale shapes. Makes 4 servings. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Buckskin Chili* Categories: Meats, Chili, Main dish Yield: 8 Servings 5 lb Venison, boneless 2 1/2 c Stewed tomatos chopped 1/2 lb Bacon 3 Jalapeno peppers minced 2 c Beaujolis red wine 2 Med. onions chopped 1 ts Angostura Bitters 1/2 c Mushrooms chopped 4 tb Cumin (fresh ground) 3 tb Dried red pepper flakes 3 tb Tabasco sauce 1/2 ts Allspice 3 Garlic cloves (minced) 1 ts Mexican oregano(optional) 2 1/2 c Tomato sauce 2 tb Dried crushed anchos 1/2 c Tomato paste 1 1/2 ts Salt Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison til done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Venison Chili 65 Categories: Chili Yield: 6 Servings 3 T Vegetable oil 2 T Worchestershire sauce 1 Large onion, finely choped 1/2 t Cayenne pepper, plus a pinch 2 Large garlic, minced 1 Large green bell pepper, 1 Small hot green chili Seeded and chopped Pepper, minced (optional) 2 t Salt or to taste 1 1/4 lb Venison, cut into 1/2" cubes Freshly ground black pepper 3/4 lb Ground venison (or pork) 10 oz Can of red kidney beans, dra 28 oz Can of crushed tomatoes 3 T Masa Harina (or fine cornmea 3 T Red wine vinegar Mixed with a little water 3 T Ground chili powder Into a smooth paste for thic 2 T Ground cumin Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Uncle Buck's Venison Chili Categories: Chili, Main dish, Wild game Yield: 8 Servings 2 tb Olive oil 1 ts Ground cumin 1 md Bell pepper; chopped 1 ts Oregano 2 md Onions; chopped fine 1/4 ts Cayenne pepper 2 Cl Garlic; crushed 1 tb Chili powder; mild 1 lb Venison; ground Salt and pepper; to taste 1 lb Venison; cut in chunks 1 c Beef stock 8 oz Tomatoes; canned 2 tb Dark brown sugar; to taste 4 tb Tomato paste 2 cn Chili peppers; small 1 Bay leaf 14 oz Red kidney beans, canned Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Georgia Chain-Gang Chili Categories: Chili Yield: 20 Servings 1 c Burgundy,dry 1 ts Oregano,dried,pref.Mexican 1/2 ts Thyme,dried 1/2 ts Cumin 2 Bay leaves Rosemary 4 Garlic cloves,med,fine chop 1 1/2 c Tomatoes,Italian-style 1/2 ts Black pepper,freshly ground 16 oz Tomato sauce 6 lb Beef,coarse grind 8 oz Tomato sauce,Mexican hot 2 Chicken breasts,large 1 cn Chiles,green,mild,whole Water 1 cn Jalapeno peppers,pickled 2 ts Salt 2 tb Hot pepper sauce,liquid 2 tb Oil,vegetable 1 tb Butter 2 Onions 3 Chiles,fresh whole green 3 Pork chops,coarse grind 1/2 c Mushrooms 10 tb Red chile,mild,ground 1/2 c Sauterne 1 ts Cayenne pepper 12 oz Beer 1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.) 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. 3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. 4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. 6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. 7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Deadman's Chili Categories: Meats, Chili, Spicy Yield: 6 Servings 2 1/2 lb Coarse ground beef chuck 6 Whole Jalapeno peppers 1/4 c Green &/or red Bell pepper 1 1/2 ts Cayenne flakes -(leaner the better) 1 1/2 ts Salt 6 Cloves garlic minced 4 tb Ground cumin (freshly ground 1 lb Coarsely chopped & 1 tb Blackstrap molasses -boned beef 3 md Onions coarsely chopped 1/4 c Masa harina (fine yellow 12 oz Beer (not lite) -cornmeal} 1 ts Angostura Bitters 3 c Stewed chopped tomatos 2 oz Tequila 1 1/2 c Tomato paste 4 oz Sour mash whiskey 4 tb Chili powder 3 Bay leaves Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fast and Easy Chili Categories: Beans, Chili Yield: 4 Servings 1 lg Onion, chopped medium --cups cooked beans) 2 tb Water 1 cn Tomato sauce (15 oz.) 2 Hot peppers (or more to 1 c TVP --taste), chopped fine 1 ts Chili powder 3 Garlic cloves, chopped fine Salt to taste 1 cn Pinto or Kidney Beans (or 2 Saute onion and peppers in water, and add garlic when nearly clear. Add beans, tomato sauce, TVP, and spices. Cook at low heat for 5 to 10 minutes until TVP is soft. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Caribou Chili Categories: Meats, Chili Yield: 8 Servings 4 lb Caribou, chunked preferred 6 ts Chili powder -or ground 1 1/2 c Canned tomatoes and juice 1 lg Onion, chopped -or small can tomato paste 2 Garlic cloves, minced 2 ts Liquid hot pepper sauce OR 1 ts Oregano 1/2 ts Cayenne Pepper 2 ts Cumin -Salt to taste 1 c Red wine, beef broth or beer Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Real Texas Chili Categories: Chili, Beef, Spicy, Main dish Yield: 6 Servings 1 1/2 lb Cubed Chuck Steak 4 tb Vegtable oil 2 lb Raw Tomatoes 1 ts Salt 2 ea Medium Onions 1/2 ts Black pepper 1 ea Green Bell Pepper 4 tb Chili Powder 2 ea Medium Jalapeno Peppers In a food processor or by hand dice the Onions, Bell Pepper and the Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or smaller and set aside. Cut tomatoes into pieces and set aside. Heat Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell Pepper and Jalapenos, saute till browned. Add the Cubed Chuck Steak and sear untill Browned, add Tomatoes and spices. Cover and simmer untill Tomatoes are cooked down. This will feed about 6 people as a meat dish..... ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Watercress Sandwiches with Chili-Lemon Butter Categories: Sandwiches, Vegetables, British, Chili Yield: 4 Servings 6 tb Butter -- room temperature 8 sl Whole wheat bread or 1 1/2 tb Fresh lemon juice Other whole grain bread -- 1 1/2 tb Jalapeno pepper -- minced Thinly sliced Seeded 6 oz Watercress sprigs -- tough 1 1/2 ts Lemon peel -- finely grated Ends trimmed Mix first 4 ingredients (butter thru peel) in small bowl until well blended. Season with salt and pepper. Spread chili-lemon butter on 1 side of each bread slice, dividing equally. Top buttered side of 4 bread slices generously with watercress. Cover with remaining 4 bread slices, buttered side down, pressing to adhere. Cut sandwiches in half and serve immediately. Recipe By: Sophie Grigson. Bon Appetit, August, 1996 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili-Broiled Steak with Asparagus and Potatoes Categories: Beef, Vegetables, Chili, Asparagus Yield: 6 Servings 1 1/2 lb Top round steak -- about 1 1 c Chicken broth Inch thick, 2 lb Asparagus spears -- trimmed - And cut 3 tb Lime juice -- fresh - 4 ts Vegetable oil - 1 tb Chili powder 1/4 c Chopped parsley 1 ts Lime peel -- grated 1/4 ts Salt 2 Cloves garlic -- crushed 1/4 ts Ground pepper 1 sm Onion -- slices, about 3/4 Trimmed of fat 1 tb Ginger -- peeled, Finely chopped - About 5 cups 1 1/2 lb Red potatoes -- cut in 1/2" Into 2 in diagonal Slices, Pieces, 5 cups - 1. Place steak in glass baking dish. In a small bowl using fork, beat lime juice, 2 teaspoons oil, chili powder, lime peel, and garlic to blend well; pour over steak. Let stand 15 minutes, turning over once or twice. 2. Heat broiler, first positioning rack 6 minches from heat source. 3. In 12-in nonstick skillet over medium heat, heat remaining 2 teaspoons oil; add onion and giner; cook 3 mins., stirring occasionally until onion is softened. Add potatoes and chicken broth; bring to loil. Reduce heat to low; simmer, covered, about 8 mins. until vegetables are tender. 4. While vegetables cook, remove steak from marinade; discard marinade. Place steak on rack in broiler pan; broil 6-7 mins. on each side to medium-rare, or to desired doneness. 5 Transfer steak to cutting board; let stand several mins. to allow for easier carving. Meanwhile, drain potatoes and asparagus; toss gently with parsley, salt, and pepper. Cut steak into diagonal slices; arrange on serving platter. Serve with vegetables. Recipe By : Redbook - June 1994 From: Anjieesc@aol.Com Date: 22 Jun 97 Eat-L List (Recipes And Food Folklore) Ä ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Coffee Liqueur Mayan Chili Categories: Chili, Beans, Native, Mexican Yield: 1 Servings 1/4 c Oil 1/2 c Coffee Liqueur 2 Clove garlic, minced 2 md Onions, chopped 3 tb Chili powder 2 lb Ground chuck 1 ts Cayenne pepper 1 tb Cumin 2 ts Salt 1 ts Marjoram, dried 2 cn Red kidney beans, drained 1 3 cn Tomatoes, (1 lb cans) -green pepper, chopped 1/4 c Parsley Heat oil in a 4 quart pan. Add onions and garlic. Saute until transparent. Add meat, cook until browned. Drain well in a colander. Return meat to pan and add chili powder, cumin, cayenne, and marjoram. Stir over medium heat for 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer covered for 45 minutes. To serve top with cheese, onion, sour cream. From: Earl Shelsby Date: Mon, 10-3 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Three Sisters Story Categories: Chili, Native Yield: 1 Servings THREE SISTERS STORY Modern day agriculturists know it as the genius of the indians, who interplanted pole beans and squash with corn, using the strength of the sturdy corn stalks to support the twining beans and the shade of the spreading squash vines to trap moisture for the growing crop. Research has further revealed the additional benefits of this "companion planting." the bacterial colonies on the bean roots capture nitrogen from the air, some of which is released into the soil to nourish the high nitrogen needs of the corn. To Native Americans, however, the meaning of the three sisters runs deep into the physical and spiritual well-being of their people. Known as the"sustainers of life," the Iroquois consider corn, beans and squash to be special gifts from the creator. The well-being of each crop is believed to be protected by one of the Three Sister spirits. many an indian legend has been woven around the "Three Sisters" - sisters who would never be apart from one another - sisters who should be planted together, eaten together and celebrated together. A Gift From The Oneida People From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chunky Vegetarian Chili (Oneida Indian) Categories: Native, Chili, Beans, Mushrooms Yield: 1 Servings 1 ts Olive oil 1 c Cubed zucchini squash 1 c Chopped onions 1 14.5 oz can no-added-salt 1 c Chopped green pepper Whole tomatoes, undrained 1/2 c Chopped celery And 2 c Cubed potato (about 3 Chopped Medium) 1 6-oz. can no-added-salt 1 15-16 oz. can pinto beans Tomato paste Rinsed & drained 1 1/2 c Water1 tbsp. chili powder 1 15-16 oz. can black beans, 1 ts Ground cumin Rinsed & drained 1 ts Dried oregano 1 c Sliced fresh mushrooms 1/2 ts Black pepper Coat a large Dutch oven with vegetable cooking spray, add oil and heat until hot. Add chopped onions, green pepper, celery; saute 4-5 minutes, or until vegetables are crisp-tender. Add beans, potatoes and next nine ingredients; stir well. Bring to a boil, cover, reduce heat and simmer 30 minutes or until potatoes are cooked through. Stir occasionally while cooking. Yield: 2 quarts (eight 1-cup servings) Nutrition per serving: Calories 170, percent fat calories 5%,sodium 386 mg., cholesterol 0 mg. Copyright Oneida Indian Natives From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: A.j.foyt's 500-Mile Chili Categories: Chili, Beef, Sausage Yield: 6 Servings 3 lb Stewing beef, cubed 1/2 ts Cayenne 1 lb Chorizo(Spanish sausage) 3 tb Chili powder 2 x Large onions, diced 3 cn Tomato sauce (15-oz each) 5 x Cloves garlic, minced 1 ts Salt 3 x Jalapeno pepper,peel+diced 1 1/2 c Water 3 tb Olive oil 1 cn Mexican beer Brown Meat, onions, garlic and jalapenos together in olive oil. While mixture is browning, add cayenne and chili powder. Stir often. Add tomatoe sauce, salt, water and beer. Cover and cook on low heat for 30 minutes, stirring often. Uncover and simmer for 2 hours. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Aimee's Chili Categories: Chili, Beef Yield: 1 Servings 3 1/2 lb Ground beef Salt and pepper 1 lg Onion Tabasco sauce 40 oz Tomato sauce 2 tb Chilli powder 1 lg Bell pepper; diced Water 1 Corn meal Recipe by: Wayne Preston Allen Brown meat; add onion and saute well. Add tomato sauce, seasonings, bell pepper, and chilli powder, salt, and pepper to taste. Add water until sauce is of desired thickness. Simmer 15-30 minutes. During last 15 minutes of cooking, sprinkle in corn meal and stir. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: All-Beef Texas Chili Categories: Chili, Southwest, Beef Yield: 12 Servings 1/3 c (approximately) corn oil 6 lb Tomatoes (three 2 lb. cans) 6 lb Beef chuck -- in 1/2-inch Drained and chopped Cubes 1/3 c Tomato paste c Minced onion 1 1/2 tb Minced fresh oregano 1/3 c Minced garlic 3 tb Cumin seed 3 c (approximately) beef broth Salt -- to taste 3 c Flat beer Cayenne pepper -- to taste 1 1/2 c Water Masa harina or cornmeal -- 1/4 c High-quality chili powder, If needed Or more -- to taste 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ann's Texas Chili Categories: Chili, Southwest, Beef Yield: 8 Servings 3 lb Boneless chuck -- cubed 1 tb Oregano 2 tb Vegetable oil 2 Beef broth cans 3 Garlic cloves -- chopped 1 ts -Salt 2 ts Cumin 1/4 ts -Pepper 3 tb Flour 4 tb Chili powder -- or to taste Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add salt & pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover & refrigerate overnight. Reheat chili very gently. Source: Chili-Lovers' Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Karen's Chili Categories: Chili, Meats, Main dish Yield: 8 Servings 1 14-1/2 oz. can each of -chopped Whole Tomatoes, Crushed 1 lb Ground chuck, browned and Tomatoes and Tomato Sauce -well drained 2 14-1/2 oz. cans of dark 3 cl Garlic, minced Kidney Beans 3 T Chili powder 1 sm Onion, chopped 1 1/2 ts Cumin 1/3 c Green and/or red pepper, Brown ground chuck in a dutch oven. Drain thoroughly. Add onion, garlic, and pepper and cook til vegetables are softened. Add remaining ingredients and cook over low heat for 2 hours. Stir occasionally and check every so often to correct the seasoning. This can also be done in a crock pot by browning the ground chuck in a skillet, draining, and then adding this and all the other ingredients to the crock pot. Cook on high for the first hour, then turn to low and cook all day. Serve in a pasta bowl over corn bread (recipe follows) with a dab of sour cream (lowfat) and a sprinkle of cheddar or jack cheese. Cornbread: It's just as easy to prepare cornbread from scratch as from a mix, and you won't believe how much better it is! This is essentially right off the bag: 2 cups cornmeal mix 1-1/4 to 1-1/2 cups milk 1/4 cup vegetable oil (I use olive) 1 egg 1 to 2 tablespoons sugar Preheat a well greased 8 - 10 inch cast iron skillet in a 425-degree oven. Blend all ingredients and pour into the pan. Bake for 20-25 minutes. Cut into 8 servings. -----